Short Grain Brown Rice Risotto – foundation recipe

By Harleygirl

Normally you would add aromatics to the pan first and sauté those before the rice. As you will see, that step is left out today.

This recipe is all about the method and the timing. The resulting risotto was a little al dente and creamy.

Amount Per Serving
Calories - 141.29
Calories From Fat (20%) - 28.14

Total Fat - 3.25g
Saturated Fat - 0.31g
Cholesterol - 0mg
Sodium - 323.35mg
Potassium - 10.16mg
Total Carbohydrates - 26.92g
Fiber - 2g
Sugar - 0.09g
Protein - 2.01g

Ingredients

• 2 cups of short grain brown rice
• 1 tablespoon of extra virgin olive oil
• 1/4 cup of dry white wine or Marsala wine
• 1 teaspoon of kosher salt
• 10 cups of filtered water or vegetable stock, heated to a simmer (you may only use part of this)

Preparation

Step 1

Toast rice in olive oil in a large heavy bottomed pan over medium heat. When rice is just beginning to toast (about 3 minutes) add the wine. Cook the rice, stirring, until the wine evaporates and then add a ladle or two of hot water and a pinch of salt. Stir to beginning to release the rice starch. Turn the heat to low and set a timer for 5 minutes. Every five minutes add another ladle or two of water and a pinch of salt and stir the rice. You continue this process until the rice is tender to the tooth. This will take approximately 45 minutes. If you have liquid left in the pan and the rice is cooked, put a lid on the pan and let the rice sit covered for about 10 minutes. As long as there isn’t a lot of liquid the rice will absorb all the liquid as it sits.

You add any vegetables you want to this. The vegetables can be added to the top of the rice or they can be stirred inside.